2443701223

2443701223



232 CONTENTS

Karol Krajewski

REASONS. DIRECTIONS OF DEYELOPMENT AND SEGMENTA TION OF FUNCTIONAL FOOD MARKET AGAINST A BACKGROUND OF WORLD EXPER1ENCES..............................................................................................................150

Elżbieta Klewicka, Zdzisława Libudzisz, Danuta Czajka, Karina Kuc

ANTIMICROBIAL ACTIYITY OFLACTOBACILLUS ACIDOPHILUS-LACTIC ACID BACTERJUM........................................................................................................168

Monika Wszołek

INFLUENCE OF INULIN ADDITION ON THE QUALITY OF BIOYOGHURTS........176

Halina Gambuś, Franciszek Borowiec, Florian Gambuś, Tadeusz Zając

NUTRITIONAL ASPECTS OF BREAD W1TH OIL FLAXSEEDS SUPPLEMENT 185

Anna Diowksz, Beata Pęczkowska, Wojciech Ambroziak, Magdalena Włodarczyk

SOUR DOUGH BREAD ENR1CHED WITH SELENJUM.............................................195

Piotr J. Bykowski, Wiktor Kołodziejski, Irena Nadolna, Bogusław Pawlikowski,

Beata Przygoda

TECHNOLOGICAL POSS1BIL1TIES OF PRODUCTION OF CANNED FISH PRODUCTS HA V1NG THE FUNCTIONAL FOOD PROPERTIES..............................204

Bogusław Król, Robert Klewicki

COMPOSITION OF SOME DIGOSA CCHARJDE CONCENTRA TES AND THE IR FUNCTIONAL PROPERTIES........................................................................................214

Nina Baryłko-Pikielna

FUNCTIONAL FOOD AND FUNCTIONAL FOOD SCIENCE -

THE S U MM A RISING OF PANEL DISCUSSION..........................................................223

Addresses of Main Board, brands and sections of PTTŻ........................................................229

Instruction to authors..............................................................................................................230



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